INSPECTION REPORT Health Protection AHEN-BMLTPP

PREMISES NAME Asia Restaurant		Tel: (604) 583-6828 Fax:
PREMISES ADDRESS 104 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE March 11, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zhi Ming Feng		NEXT INSPECTION DATE March 12, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Slicer had food debris present on it. It was last used about 1 week ago according to the Operator. 2) Mixing bowl had debris present on it. Corrective Action(s): 1) Disassemble the slicer and make sure it is washed, rinsed, sanitized, and air dried to maintain in a clean condition. Slicer is required to be washed, rinsed, sanitized, and air dried every 4 hours between use, between raw meat and ready to eat food, and after final use each day. Correct today and prior to reuse. 2) Wash, rinse, sanitize, and air dry the mixing bowl. Store it in a manner to protect it from contamination (i..e cover it with a washable lid between use). Correct today and prior to reuse. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required to remove build-up of food debris or grease from the following areas: 1) Floor below the 2-compartment sink. 2) Side of the chopping block. 1) Lower surface of the burners at the cook line. Corrective Action(s): Clean the floor and lower surface of the burners; Correct by March 25, 2020. Clean and sanitize the side of the chopping block; Correct today. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler, upright cooler, and bar cooler were at or below 4 degrees C. Walk-in-freezer was at or below -18 degrees C. Hot-held food was at or above 60 degrees C. Food was covered inside the walk-in-cooler. Raw meat was stored on the lowest shelf in the walk-in-cooler separately from ready to eat food. Dishwasher final rinse temperature was at 78 degrees C (71 degrees C or hotter) at the plate level. 2-compartment sink and soiled sink were operational. 100 ppm chlorine sanitizer was available in a container with wiping cloths in the kitchen and front service area. No signs of recent pest activity were present at the time of inspection. Operator with valid FOODSAFE Level 1 refresher course certificate (expiration date: July 17, 2023) was present on shift.